Steak with whisky-braised onions and mustard sauce | Food and Travel magazine
Serves 2. Brushed in garlicky pine butter, this rump steak recipe from James Martin pairs with a creamy mustard sauce, finished with a dash of whisky. Recipe from James Martin's Islands to Highlands by James Martin. Photo by Peter Cassidy (Quadrille)
Venison stew with nettle dumplings | Food and Travel magazine
Serves 6-8. Bring a touch of the wild to your kitchen table with this comforting venison stew topped with nettle dumplings from Gill Meller Recipe from Gather by Gill Meller, photo by Andrew Montgomery (Quadrille)
Slow-braised oxtail | Food and Travel magazine
Serves 4. Get a taste for a Tel Aviv street food favourite with this slow-braised oxtail recipe Recipe from Tel Aviv: Food. People. Stories. A Culinary Journey with Neni by Haya Molcho and Elihay Biran (Murdoch Books). Photo by Nuriel Molcho
Beef stew with polenta | Food and Travel magazine
Serves 6-8. Fuel up for the week with a hearty bowl of rich beef stew, served with creamy polenta Recipes from Simply Delicious by Darina Allen, photo by Peter Cassidy (Kyle Books)
T’fina pakaila (white bean and meatball stew) | Food and Travel magazine
Serves 6-8. Warm and comforting, T’fina pakaila is a traditional Tunisian Jewish dish made of white beans and meatballs. Recipe and photo from Little book of Jewish Feasts by Leah Koenig. Photo by Linda Pugliese (Chronicle Books).
Roasted creamy butternut halves
Initially roasted with their seeds in, to impart depth of flavour, these cheesy, garlicky, thyme-sprinkled beauties promise to be a big hit with kids and adults alike
Dirty butternut fries
Chunky butternut wedges make great bedfellow with shredded ham hock, chilli, spring onions, strong Cheddar and mozzarella. Serve with a robust green salad dressed in a peppery vinaigrette for a delicious sharing dish.
Roast pork with turmeric, ginger and garlic
Inspired by Bali’s babi guling, a spice-scented, spit-roasted suckling pig, this will turn any meal into a special occasion.
Dirty prawns, spring onions and bacon with cheesy polenta
In a twist on the Deep South’s classic shrimp and grits dish, sweet prawns and salty bacon contrast beautifully with the mellow polenta, while cayenne pepper and lemon juice cut through the richness.
Pork and apple ‘stroganoff’ with hot dog onions
Fillet cooks too quickly, so use pork neck steaks instead. Braised slowly in a fiery mustard sauce, the meat becomes butter-soft – just like the onions.
Beetroot and horseradish pierogi with sour cream, brown butter and paprika
This delicious take on the tangy Polish dumpling features fresh horseradish and plenty of punchy paprika.